Panko-Topped Macaroni and Cheese

Panko-Topped Macaroni and Cheese - Baked Bree

2 tbs butter

salt and pepper

1 lb pasta shells

1/4 cup flour

1 tsp dry mustard

4 cups whole milk

12 oz. cheese

2 tsp Worcestershire sauce

For the crumb topping:

3/4 cup Panko crumbs

4 Tablespoons melted butter

salt and pepper

Cook the pasta according to the package directions.  Drain it 2 minutes before it should be done, you want al dente pasta.   Melt the butter in a large saucepan over medium heat.  Add the flour and mustard.  Whisk together for at least one minute.

Pour in the milk.  Whisk in the milk and let it come to a boil.  When it comes to a boil, reduce the heat to medium low and simmer until the sauce is thickened.  It should coat the back of a spoon, maybe 3 minutes more.  Remove the sauce from the heat.  Whisk in the cheeses.

Add the Worcestershire sauce and season generously with salt and pepper.  Add the pasta, give it a toss in the cheese sauce and check for seasoning.  Put the macaroni and cheese in a buttered dish (or in single serving dishes if you would like).  Add the 4 tablespoons of melted butter to the Panko crumbs and season with salt and pepper.  Toss until the crumbs are coated.  Sprinkle the crumbs on top of the macaroni and cheese.  Bake in a preheated 400 degree oven for 15 to 20 minutes or until the top is golden and bubbly.